I have a lot of garlic and I'm wondering what the best way to keep it would be. I have a nice, cool, dark area of my basement to keep it, but I need to do something with it soon, as I've had it for a couple of months and it's beginning to show its age. I'm not going to freeze the raw cloves, as I know (from experience) that they are disgusting when thawed. I am an experienced canner and will not can it due to the botulism risk. The only thing I can think of doing is to roast it, spread it into a paste with olive oil and freeze it in a sheet from which I can break off pieces to add to recipes. Any thoughts?

I, too, have an excess of garlic at the time. Husband is roasting some as I type. If it looks like it is going south, I'm going to do just what you mentioned, roast then freeze. If you can or do other freezing, just buy (or if you, like me, grow) a lot of tomatoes and make lots of garlicky Italian red sauce or Mexican red sauce/salsa to freeze or can. Luckily, all of my friends and family believe there's no such thing as too much garlic!

Puree the garlic and mix with butter then freeze. You can add this too meat, fish, chicken and veggies etc. Add a few chopped herbs too if liked.
You could also dry the garlic in slices in a food dehydrator and use as is or grind the dry slices to make garlic powder.
If you add some olive oil to crushed garlic before freezing it will defrost better.

__________________Odette "I used to jog but the ice cubes kept falling out of my glass."